Rice Wine and Fruit Wine

Alcoholic wines are not only produced from grapes. In Japan, for example, it is rice which forms the basis for the traditional drink sake. Fruit like apples, strawberries, cherries or elderberries can also be used to produce wines. French cider (cidre) is the best-known of these throughout the world, having been drunk in its homeland for many centuries.

Purity has top priority for these highly traditional wines too. Centrifugal separation technology from GEA Westfalia Separator is a central element en route to consistent top quality longterm.

The basic ingredients of sake are rice, water and yeast. Centrifuges from GEA Westfalia Separator are suitable for removing rice and yeast residues from the drink following the fermentation process. They play a similar role here to the one they play in the clarification processes of classic wine production. In this sector, too, their use means gentle treatment, a high yield and high purity under economical production conditions.

The same applies to the economical and quality-assured production of fruit wines. Common fruit wines are apple wine (as in French cidre), strawberry wine, blackberry wine, elderberry wine or cherry wine. Fermentation produces the fruit wine from the sugar-containing fruits.

For production purposes, the ripe fruit is harvested, mashed and caused to ferment by the addition of yeast cultures. Once an alcohol concentration of around twelve percent by volume has been achieved, the fermentation process is stopped. Fruit and yeast residues are then reliably removed using centrifuges from GEA Westfalia Separator.